Organic Greens and Vegetable Salad with Lime-Ginger Vinaigrette

Choose a selection of spring greens — rainbow chard, dinosaur kale, salad lettuces. The vinaigrette makes more than you'll need and will keep in the refrigerator for a couple of weeks. Use it as a marinade for grilled tofu, salmon, or chicken. Ingredient tip: Look for bottled sweet chile sauce in the Asian section of your market.

Recipe Instructions:
Combine all dressing ingredients except oil in a food processor or blender and pulse for 1 minute. Slowly drizzle in oil and pulse to emulsify.
In a large salad bowl, combine all greens and vegetables. Drizzle with about 1/4 cup vinaigrette and toss. Taste and add more vinaigrette if desired.